Mar 23, 2012

It's a simple dish but a wonderful way to enjoy asparagus which is in season right now.

The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding.

Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.

This makes a great side dish or lunch, or you can increase the pasta to 8 oz for a meatless main dish adding a little more pasta water as needed for 7 points plus per serving.

In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.

Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.

Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.

In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.

If this tastes as good as it looks and sound I'm in for a real treat at dinner tomorrow. Yes, I printed this out and will be stopping at the store to bring home the items to make this for dinner. Thank youJoanne

Gina, I can't wait to make this. I also wanted to share with you a method of cooking pasta that a friend told me about and I've been doing for years. He grew up among Italian cooks! Fill a pot with water and bring to a boil. Add the pasta and put a lid on the pot and cook 2 minutes (even though when adding the pasta will cause the boil to slow) At the end of 2 minutes turn off the fire and take a cup towel or tea towel depending what you call them and place it over the pot and stick the lid back down on it. Set a timer for 9 minutes. It doesn't matter what size of pasta it comes out perfect Al Dente every single time. Try it!

I just stumbled across your blog and am really excited about the find! I am not a WW gal, but I do track nutrition facts. As a blogger who also has recently been including nutrition facts, I really appreciate the extra effort it takes!

Made this tonight - it was so delicious! I had some mini portobello mushrooms that I sliced thickly and added in when sauteeing the garlic. I also had a handful of grilled green squash and threw that in as well. It would have been perfect just as the recipe describes, but these additions will be great for variety. Love how yummy the 'sauce' is and is good for you! Oh - and I could see a flavorful chicken sausage in this dish too --just a couple extra points and would add more variety - if you want it. Thanks Gina!

Just found your site, and I'm super excited! This was the first recipe I tried, it's been asparagus season here in MN and I've been trying to find ways to integrate it into our meals other than serving it steamed or grilled. Voila! This was my answer! The egg and parm really do create a great creamy taste and texture, however you have to serve immediately to avoid it drying out, I would just add the asparagus water as I needed!.

this recipe is incredible! So easy and I literally crave more for a few weeks before I make it again. When I put the ingredients into the WW Recipe Builder it came up to 5 points, even with Ronzoni Smart Taste Pasta. Just thought you might like to know :)

This recipe looks great. I'm not able to eat eggs for health reasons.I either use egg whites or egg beaters. Could you substitute either of those in this recipe for the egg yolk and if so how much of either?

Just made this pasta tonight and I am so impressed. Thank you so much. I actually added grape tomatoes cut in half and sauteed then with the asparagus. Excellent, this will definitely be made again. Thanks again!

Tried this using wheat pasta and it was delish! This could easily be done with just about any vegetable (using vegetable stock if you don't boil the veggies) and I love the addition of the egg yolk to make the sauce creamy. Thanks again for another great recipe!

This is the first recipe I tried (last night) from your site which I was introduced to a couple days ago. My husband was blown away by how tasty it was and while I am the one who is actually doing Weight Watchers, he is enjoying some of the WW-friendly recipes I am trying. Everything looks so wonderful; can't wait until tonight when I try the Colombian Steak with Tomatoes and Onions. I am so glad to have been introduced to your site!!!

I made this last night and it was AWESOME!! So easy and so delicious. I just found your site a few weeks ago and have now made 4 dishes. I have to say 4 AMAZING dishes!!! The Garlic Roast Beef, SW Chicken Taco Chili, Pineapple Bliss Cupcakes (for Easter) and this. Since starting WW again, my husband was concerned but thank's to your webiste, he is in heaven this time. Keep up the good work!!

Made this for Meatless Monday in our house, my 8yr old son picked it out. It is amazing. I lived in Sicily for a while and fell in love with carabonara, and this is basically how you make it...so it was nice to have a fresh version. We seriously cook from your web-site 3 or 4 times a week since October!! You are amazing Gina!!

SOOOOO GOOD! I think that this along with the Fiesta Lime Rice are my faves from your site so far :) I love that all the recipes that I've made of yours so far have been simple (not a million ingredients) and quick to make!

I made this for the second time tonight. This time I used baby spinach, followed all directions. Next time I will chop the baby spinach, but we preferred it this way over w/ asparagus. Any suggestions for other veggies non-point that would go well?

How ironic! I live overseas and follow your blog from Nairobi, Kenya where we have great fruits and veggies. I've got asparagus in my fridge and logged on for a recipe to use it up, and "bam" this was todays posting! Thanks, will give it a try.

This may be a dumb question, but if you serve as a main course and use 8 oz pasta as you suggested, do you still use 1 1/4 cups per serving? (For 7 pts?) Or do you increase to 1 1/2 cups, for example? Thanks!

Gina, this was great! I work as a general manager at an Italian restaurant and am always peeking for recipes of yours that I can make with ingredients at work. I made this for lunch and absolutely loved it! Thanks for all the fantastic recipes, you have made my WW journey such a pleasure!

I made this tonight and the whole family enjoyed it! I added fresh mushrooms, marinated artichoke hearts and chicken sausage. I think I might try fresh basil or spinach next time too. Thanks for all the wonderful recipes, I just love your blog!

Gina thank you so much for your blog! I've been struggling with WW and dieting and your recipes are not only easy but delicious and I dont have to go crazy looking for ingredients! thanks again! I pretty much use your site weekly! xo

Gina, Thank you so much for posting this recipe. It was absolutely delicious. My husband asked if this was a healthy pasta and I laughed and said yes. I do have a question though, does the "thin" pasta vary from brand to brand in thickness? I used Barilla and had to add a bit more to the water because it didn't seem to be enough pasta.

Thank you again, this will be a regular rotation in my kitchen. Tomorrow night's dinner is the Salmon recipe you just posted.

just made this and it's really good. i had to pick out the asparagus because my dumb butt overcooked it and it got mushy. i think next time ill make with peas or another veggie that i cant mess up lol!

I made this for my family this past weekend, it was delicious and my kids ate it up! This recipe is very similar to the way my Sicilian Nana use to make it. Thank you for reminding me about the egg yolk - I had forgotten how she use to use it in her pasta.

This is Fantastic! I made it tonight for my husband and son and both went back for another serving. I added some shredded rotisserie chicken to it for my husband and son, thanks for another awesome dish!

This is good but needed a little zing to me. I added 4 oz of baby portabellas rough chopped to the garlic/olive oil sauté; and at the step where you add the reserved liquid, I added the juice of a whole fresh-squeezed lemon before I added the reserved asparagus water. I have 2 comments. 1) The addition of the mushrooms and the lemon adds about 37 calories to the whole recipe so that's about 9 calories more per serving. 2) I LOVE fresh lemon juice but you may want to start out with the juice of 1/2 of a lemon. Enjoy!

I made this last weekend...the egg yolk and pasta water to make the sauce is genius! I cheated and used Italian penne :) and I roasted the asparagus with a sprinkle of olive oil first to get it cramelized and toasted before the final quick saute. It was amazing! Going to make it tonight with roasted green beans.

great recipe! I was craving carbonara but had asparagus in the fridge, thankfully this came up in my google search :) I sprinkled a handful of walnuts over it, because I love walnuts, and it gives it a little extra crunch!

Made this for dinner tonight and it was delish! Even my 7 year old daughter loved it! It's like a light version of Alfredo sauce, at least that's what I thought of! Thanks for another amazing recipe!!!

Love this receipe have made it several times already. I use your original recipe when I'm being healthy, but when I'm being indulgent (usually on the weekends) or for guests I'll pan fry some pancetta to add to it to make it a healthier but still incredibly indulgent carbonara.

wow! pasta with asparagus is really a great dish idea for dinner or lunch...my only kid james just turned 5..he must like this dish...I will try it at my home and will surprise my husband and kid to provide a great dish tonight....thanks for sharing such a great recipe